Back to Milse
Where? Milse (Britomart, Auckland, New Zealand) Map
When? Wednesday December 24, 2014
Who? My parents
Food Style? Dessert
My parents had never been to Milse (they aren't particularly big dessert fans) but after hearing me rave about how elegant and light their desserts are, they decided to give it a try. They were certainly busy on Christmas Eve of 2014, but we did manage to secure a table just around 9pm. It was good to see a fresh change in their menu, incorporating some great seasonal flavours and fruits. I love when restaurants are constantly inventing new dishes and actively expanding their menu, and especially when they take advantage of what's readily available in local markets. It shows an extra layer of expertise and dedication.
My Choice
Blueberry: Caramelised White Chocolate, Sorrel and Olive Oil
When I went to Milse with Mike and Mel, we were amazed to see a gigantic ball of awesome being served on one of the plates. We discovered that it was the carrot cake dessert and we vowed to have it the next time we came to Milse, so when I came here with my parents, I immediately asked if I could get the carrot cake one with the large ball on top; the waiter replied that they've actually shifted the large ball to the blueberry dessert, so I chose that instead. No regrets at all - great summer flavours, refreshing and creamy, subtle olive oil cakey bits with a good variety of textures showcasing all the different styles of dessert. The presentation of this was stunning and most impressive.
Dad's Choice
Kalingo 66%: Chocolate, Salted Caramel, Hazelnut, Kiyomi and Jasmine
Essentially the same as what Mike chose last time, and similar to how I remember it tasting - still odd with a hint of orange peel piercing the dark chocolate. The 66%, we learned, refers to the percentage of cocoa in the dark chocolate. I really loved the hazelnut finish on this, and wish it was stronger.
Khim's Choice
Bahibe 43%: Chocolate, Cherries, Macadamia and Vanilla
Another immaculately presented dish, the Bahibe had a nicer chocolate and nut flavour than the Kalingo. Again, there was a good variety of textures that gave the dish depth and complexity. Good to see the use of cherry in here, giving the dessert a great summer essence.
Posted by Jeremy at 1:43am on Friday February 6, 2015 :: 0 comments :: 